Meatball Soup

Culinary Tools:

  • Chef’s Knife
  • 3-quart Mixing Bowl
  • 12-inch Gourmet Skillet with cover
  • 6-quart Dutch Oven with cover

 Meatball Ingredients:

  • 1½ pounds ground turkey breast
  • ½ cup onion, finely chopped
  • 2 tablespoons parsley, chopped
  • ½ green bell pepper, finely chopped
  • 2 large eggs
  • 1 cup breadcrumbs
  • Salt and pepper to taste
  • 1 cup nonfat mozzarella cheese, shredded
  • 2 tablespoons nonfat sour cream (optional)
  • Sprigs of cilantro (optional)

Soup Ingredients:

  • 2 cloves garlic, minced
  • ½ medium onion, cut into wedges
  • ½ pound tomatoes, cut into wedges
  • 1 can chile chipotle (use 5 teaspoons of sauce only)
  • 1 (8-ounce) can tomato paste
  • ½ cup skim milk
  • 1 (32-ounce) can chicken broth, fat free and low-sodium
  • 5 cups water
  • 5 carrots, diced
  • 3 medium red potatoes, diced
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 cup brown rice
  • Salt and pepper to taste


With the Chef’s Knife, cut vegetables according to the instructions. In the Mixing Bowl, combine ground meat with onion, parsley, pepper, eggs, and breadcrumbs. Add salt and pepper to taste. Spoon out 12 portions for making 12 meatballs. Flatten each portion. Place cheese on each portion and proceed to form a meatball. Make sure that the cheese is enclosed by the meat. The meatballs should be around 1 inch in diameter (approximately 2.5 centimeters.)

Preheat the 12-inch Gourmet Skillet for 3 minutes at medium-high heat. Add the meatballs. Place the cover ajar. Brown the meatballs for approximately 5 minutes. Turn them over and cook for 3 more minutes. Remove the meatballs. Turn off the heat and remove the skillet.

To prepare the soup, preheat the 6-quart Dutch Oven at medium-high heat. Add garlic, onion wedges and tomatoes wedges; cook for 3 minutes. Stir in the 5 teaspoons of chile chipotle sauce, the tomato paste and the milk. Cook with the Redy-cook® valve open; when it whistles, remove the mixture and place in a blender until well blended. Return the mixture to the 6-quart Dutch Oven; add the chicken broth, water, carrots, potatoes, corn and rice; add salt and pepper to taste. Stir well. Add the meatballs, and cook over medium heat with the valve open. When the valve whistles, close it and cook at low heat for 10 minutes. Ladle in soup plates. Garnish each portion with a teaspoon of nonfat sour cream and cilantro.

Chef’s Note: This recipe is an excellent source of Vitamin A, Vitamin C, Calcium, Iron, and Dietary Fiber.